Roasted or Candied Pumpkin Seeds

Place the seeds, salt, and water in a bowl and refrigerate 4-8 hours or overnight. After seeds have soaked in saltwater, drain seeds but DO NOT RINSE! Pour seeds onto paper towels and blot dry.

Preheat oven to 400 degrees. Line a shallow cookie sheet or jelly roll pan with aluminum foil.

Combine olive oil and melted butter. Add the pumpkin seeds.

ROASTED PUMPKIN SEEDS:

After combining seeds with the oil/butter mixture, spread over aluminum foil and bake for about 25 minutes, stirring seeds after 10-15 minutes. Seeds should be golden brown and toasty, but not overdone when removing them from the oven. Let seeds cool before eating. It’s hard but worth it!

CANDIED PUMPKIN SEEDS:

After combining the seeds with the oil/butter mixture, add the sugar and stir well. Then spread mixture over aluminum foil and bake for 25 minutes, stirring every 10 minutes. Due to the sugar content, this mixture tends to burn more easily. When seeds turn caramel in color, remove them from the oven. Spread hot seeds over wax paper or a greased cookie sheet to cool. We like to sprinkle ours with cinnamon!